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Parmesan crusted steak in a cast iron skillet.
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5 from 7 votes

Parmesan Crusted Steak

This Parmesan Crusted Steak is a unique and delicious way to grill steak. It'll take a tasty steak and up the ante on flavor. Whether you make it for dinner or a special occasion, it'll be sure to please.
Prep Time15 minutes
Cook Time1 hour
Resting Time10 minutes
Total Time1 hour 25 minutes
Course: Main Course
Cuisine: American
Keyword: Parmesan Crusted Steak
Servings: 2
Author: Susie Bulloch (heygrillhey.com)


  • 2 New York Strip Steaks (1.5 inches thick)
  • 2 teaspoons Signature Beef Seasoning
  • 3 Tablespoons mayonnaise
  • ¼ cup grated Parmesan cheese
  • 2 cloves garlic minced
  • 1 teaspoon dried basil
  • ½ teaspoon fresh ground black pepper


  • Turn on the smoker. Preheat your smoker to 225 degrees F.
  • Prep the steaks. Season the New York strip steaks on all sides with Hey Grill Hey Signature Beef Seasoning (or equal parts salt and pepper).
  • Make the Parmesan crust mixture. In a small bowl, combine the mayo, Parmesan, garlic, basil, and black pepper and set aside.
  • Smoke the steaks. Place steaks on smoker, close the lid, and cook until the internal temperature of the steaks are 10 degrees away from your target temperature. (Pull at 115 degrees F for rare, 125 for med rare, 135 for medium, 145 for medium-well, and 150 for well done).
  • Preheat your oven. When your steak is nearly to temperature specified above, set your oven to High Broil. Place a cast iron skillet on the very top rack of your oven to preheat. It needs to preheat for about 8-10 minutes.
  • Add the Parmesan crust. Remove the steaks from the grill and place them on a plate. Top each steak with half of the Parmesan mixture. Carefully place the steaks onto the preheated cast iron skillet and slide them under the broiler.
  • Broil the Parmesan crusted steaks. Broil for about 2-3 minutes, or until the Parmesan crust has melted and the top of the cheese is bubbly and browned. Your steak should be a few degrees under your final desired internal temperature, (125 degrees F for rare, 135 for medium rare, 145 for medium, 155 for medium well, and 160 for well done).
  • Rest and serve. Rest the steaks for 5-10 minutes. The carry over cooking and heat from the skillet should finish the cooking process while the steak rests in the skillet for 5-10 minutes. Remove the steaks from the skillet and serve.



Calories: 716kcal | Carbohydrates: 3g | Protein: 52g | Fat: 53g | Saturated Fat: 18g | Cholesterol: 201mg | Sodium: 444mg | Potassium: 707mg | Fiber: 1g | Sugar: 1g | Vitamin A: 161IU | Vitamin C: 1mg | Calcium: 227mg | Iron: 5mg